Canh Chua Ca (Sour Fish Soup)

A light, tangy Vietnamese seafood soup with tamarind, pineapple, and fresh herbs. Ready in under 40 minutes with minimal prep and maximum flavor.

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Ingredients

1
Place each fish piece on a cutting board and cut crosswise against the grain into chunks about 1.5 inches wide, like cubes. Set aside.
2
Cut the okra crosswise into 2-inch pieces, discarding the tip and stem. Cut the tomato into 4 to 6 wedges. Peel the pineapple, remove the core, and cut into bite-sized chunks.
3
Pour 4 cups of water into a large pot and bring to a boil over high heat, about 5 to 7 minutes, until you see large rolling bubbles breaking the surface.
4
Stir the tamarind paste into the boiling water with a wooden spoon until it dissolves completely, about 1 minute, so no lumps remain.
5
Pour in the fish sauce and stir to combine, then add the okra and tomato wedges, stirring gently to distribute them.
6
Reduce heat to medium and simmer, uncovered, for 5 minutes, until the okra begins to soften and turn bright green.
7
Add the pineapple chunks and stir once, then slide the fish pieces into the broth one at a time, stirring gently so they don't stick together.
8
Simmer for 3 to 4 minutes more, until the fish is completely opaque and flakes easily when you press it with a fork, no longer translucent at the thickest part.
9
Taste the soup and add more fish sauce or salt if you want it more savory; add more tamarind if you want it more sour.
10
Ladle the soup into two bowls, dividing the fish, vegetables, and pineapple evenly, then scatter the cilantro and dill over the top.

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